Stir-Fried Chicken and Bamboo Shoots
Categories: PoultryServes: 4 Servings
Ingredients:
- 1 Chicken breast
- 1/2 c Bamboo shoots
- 1/2 c Celery
- 1/2 c Snow peas
- 1/2 Clove garlic
- 2 tb Oil
- 1/2 ts Salt
- 1/2 c Stock
- 1 tb Cornstarch
- 3 tb Water
- 1 ts Soy sauce
- 1/4 ts Sugar
Instructions:
1. Skin and bone chicken; then dice. Dice bamboo shoots and celery. Stem
snow peas. Crush garlic.
2. Heat oil. Add salt, then garlic and stir-fry a few times. Add chicken
and stir-fry until it loses its pinkness (about 2 minutes).
3. Add diced vegetables and stir-fry 1 minute. Stir in stock and heat
quickly. Then cook, covered, over medium heat until vegetables are done (2
to 3 minutes). Meanwhile blend cornstarch and cold water to a paste.
4. Add snow peas, then soy sauce and sugar to pan; stir in 1 minute. Then
stir in cornstarch paste to thicken. Serve at once. VARIATIONS:
1. For the snow peas, substitute water chestnuts, diced; add with other
diced vegetables.
2. For the celery, substitute Chinese cabbage stems.
3. In step 3, add 1/2 cup canned button mushrooms.
4. At the end of step 4, garnish with 8 to 10 whole almonds, blanched and
toasted.
From
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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